Oats were known as weeds before they began cultivating it in large amounts in the Roman Empire, mainly as animal feed. Nowadays, it’s mostly consumed as flakes for porridge or as flour, yet it is even used to brew beer in Belgium.
Significance, effects:
Due to its high fiber content, it has a favorable effect on cholesterol and blood sugar levels. It impedes the absorption of sugar in the intestines and the emptying of the stomach, reducing the sense of hunger and providing a sense of fullness, which is why it’s recommended for those on a diet to use oats instead of rice. It can also be included in the diets of diabetes patients.
It also facilitates intestinal functions thanks to its fiber content, reducing the symptoms of constipation.
Research has also pointed out its beneficial effect in the field of dermatology and it is also assumed to have a general anti-inflammatory effect.
When it comes to vitamins, oats contain Vitamins E, B1, B5 and B9 as well as iron and magnesium. It also has a high protein content compared to other cereals.
Its use is not recommended for gluten-free diets! Although oat contains no gluten, it is often cultivated together with wheat, rye and barley, therefore it can be easily contaminated with gluten.
Use: When cooked, it can be served as a side dish or porridge, with vegetables, fruits in sweet or savory versions. It is also suitable for stuffed and casserole dishes. It has a cooking time of approx. 10-15 minutes.
Ingredients: rye*
*= from a Certified Organic Source HU-ÖKO-01
Certified by: Biokontroll Hungária Nonprofit Kft.
Nutritional value (per 100 g):
|
Energy:
|
1551 kJ / 368 kcal
|
|
Fat:
|
6.24 g
|
|
- of which, saturated fats:
|
0.96 g
|
|
Carbohydrates:
|
61.2 g
|
|
- of which, sugar:
|
1.3 g
|
|
Protein:
|
12.7 g
|
|
Salt:
|
0.017 g
|
Keep in a cold, dry place!
Packaged in a plant processing soy, gluten, celery, mustard and sesame seeds.
Country of origin: Austria
